Farming is fully sustainable. The estate was recently certified for ‘Integrated Production’ which refers to a sustainable farming system that places an emphasis on involving the entire vineyard as an ecosystem and the preservation and improvement of soil fertility, as well as a diversified environment. The grapes are harvested by hand and sorted in the field before being carefully transported to the winery. After a pre-fermentation maceration, the grapes are pressed, followed by alcoholic fermentation at a controlled temperature between 16ºc and 18ºc in stainless steel. After fermentation, the wine spends 3 months on the fine lees with occasional batonnage. It is then fined with Bentonite (vegan) and lightly filtered before bottling.